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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 12 |
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Directions: PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware
casserole dish. Make an incision along the length of each bell pepper and
remove the stem, seeds and membranes, keeping the peppers whole. Fill a
medium-size saucepan or skillet halfway with water and bring it to a boil.
Add the peppers, let the water return to a boil and cook until the peppers
are just softened, about 3 minutes. Remove and blot them very dry with
paper towels. Let them cool completely and then line the bottom of the
casserole with them. Separate the eggs into 2 large bowls. Beat the yolks
until smooth, then stir in the cheese, corn, milk, jalapeno peppers and
salt and black pepper. Whisk the whites until soft peaks form, then fold
them into the yolk mixture, gently stirring just until almost blended.
Scrape the mixture into the prepared dish and transfer it to the middle
rack of the preheated oven. Bake just until the eggs are puffy and the top
is lightly browned, about 7 minutes. Reduce the heat to 325F and continue
cooking until the eggs are baked through but not dry, 22 to 25 minutes.
Test by inserting a knife into the center. It should come out almost clean.
Remove the pan and let it sit for a few minutes before cutting the
casserole into 12 rectangles. Serve each portion with some salsa spooned on
top.
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